JALAPENO JELLY AND CREAM CHEESE DIP

Jalapeno Jelly and Cream Cheese Dip image

My Grandparents started this little holiday tradition years ago. They were "snowbirds" to South Padre Island, TX every year. One year they brought this to our farm in southwest Missouri and we've enjoyed it ever since. We had a fantastic yield on our peppers this year and so the pantry is stocked full for the holiday...

Provided by Kris Pate

Time 2h5m

Number Of Ingredients 13

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Ingredients

1 pkg cream cheese
1 box club crackers
1 jar(s) pint of jalapeno jelly * recipe below
JALAPENO JELLY
24 small very fresh jalapeno peppers
6 c sugar
2 c apple cider vinegar
Two-3 oz pouches of liquid pectin
few fl drops of greed food coloring (opt)
Five-1/2 pt jars, lids and rings sertilized and in boiling water.
1 jar gripper or strong tongs
2 clean cotton towels
1 pair of gloves

Steps:

1. To serve: Open the jar of jelly and pour over cream cheese (room temp). Lace the plate with club crackers and stand back. (5 minutes)
2. JELLY PREP: Always wear gloves while handling the fresh peppers. Even the small young peppers have oil in the stem and seeds. To remove seeds, hold pepper up by the stem and with the tip on the cutting board slice just next the stem and curving downward. Rotate the pepper and repeat 3 times. You should have the stem and almost all the seeds together in one piece-discard.
3. Remove any seeds on the four pieces of pepper. Once all the pepper pieces are clean, place in a blended with 1 cup of vinegar. Blend until all pieces are pureed.
4. Pour puree' into a large heavy pan. Use the remaining vinegar to rinse out the blender and add to pan. Remove gloves. Have the area for canning clean and organized. If this is the first canning experience consider reading some tips from a large canning company. Just for a few safety and helpful tips.
5. Add sugar and bring to a boil for 10 minutes. Add the pectin and bring to a boil for 1 minute. Add a few drops of green coloring which is nice around the holidays, if desired. Carefully ladle jelly into a hot sterile jar allowing 1/4 inch space to the top. Wipe the rim with a clean cloth. Center the new {never reuse lids} lid and place ring on snuggly.
6. Once all jars are complete, place in a large pan and cover with water. bring to a boil for 10 minutes. Remove from boiling water and set one a cloth. Listen for the success "pop" and check at 24 hours. If the lid pops up and down it is not sealed and must be used right away or discarded. Any jelly that is left in the pan or does not reach the jar can be eaten immediately. Always refrigerate after serving.